Kartoffelterrine with celery and shallot

Ingredients for Kartoffelterrine with celery and shallot

Instructions for Kartoffelterrine with celery and shallot

To prepare the Kartoffelterrine with celery and shallot recipe, please follow these instructions:

Grate the potatoes and celeriac fine. It came in a bowl and toss with ricotta or cream cheese. Tilsmag with salt and pepper. Serve an appropriate form with baking paper and brush with oil. Fill the form and bank the easy so the stuffing come in all corners. Put Sage over and cover with tinfoil. Set the mould in a hot oven, 185 degrees for 50 minutes. Take it out and let it cool before slicing. Cut the root of skalotte onions and set them in a heat-proof dish with a bed of coarse salt. Behind the onions in a hot oven, 200 degrees 15-20 minutes. Serve with slices of the good kartoffelterrine.